The girls’ new activities are in full swing. Maddie is on her way to become a world-renowned violinist, and both girls are on their journey to be celebrated dancers. Okay, maybe not. Still, our schedule is full of lessons and practices. And we haven’t even added Riley’s harp lessons yet!
Thursday dance lessons are a particularly long night that doesn’t get us home until 8. Eight PM is way past our normal dinnertime, and I am not a mom who can keep my calm without eating dinner — a trait the girls also inherited from me. To keep hunger at bay, I need to pack a dinner the night before. Eating dinner on the go can be tricky. The girls need to be able to eat their dinner in the car to be ready for their class so so far we have only done PB&J for them. I am able to eat my dinner when I get there but am not willing to compromise on a tasty and healthy dinner. No PB&J for me, thank you. I need something with actual nutritional value and some protein. Hummus is the perfect solution!
The only problem is I am also tight with money. I cannot bring myself to spring for a $10 bottle of tahini. I might change my mind if I knew of some other recipes that call for it, but for now all I know is hummus. I just can’t make it worth it. After an intensive Google search, I discovered that you can make hummus without tahini. Would it be as good? I had to try.
The first batch I made was a simple garlic hummus recipe, and it was AMAZING. The next week I decided to get creative. When I saw the artichokes at Aldi that week, the decision was made and artichoke and feta hummus was born. I can’t wait for my dinner on the go.
- 1 15.5 oz can of garbanzo beans
- 1 14 oz can of artichoke hearts
- 1/2 cup olive oil
- 1/2 cup feta
- 1/2 tsp salt
- 2 cloves garlic
- 1/4 cup pine nuts (optional)
- Drain the artichoke and garbanzo beans
- Add everything to a food processor and blend until you reach a consistency you like.
- Enjoy with some veggies, naan, or french bread!